Just Like Oxtail Soup
Thomas J. Story
A hearty and warming dish inspired by oxtail soup, packed with aromatic spices, tender brisket, and fresh greens.
This recipe, and others like it, can be found in the article “This Iconic Hawaiian Restaurant Gets Reimagined with a New Chef.”
How to Make It
1
Season brisket with salt, white pepper, and minced ginger. Let sit for 1 hour.
2
Soak shiitakes in 1 cup of hot water until soft. Drain, reserving liquid. Slice mushrooms.
3
In a large pot, heat oil over high heat. Sear brisket with sliced ginger until browned, about 4 minutes per side.
4
Deglaze with Shaoxing rice wine. Reduce slightly.
5
Add stock, mushroom liquid, mushrooms, orange zest, star anise, chiles, and peanuts. Bring to a boil, skimming foam.
6
Reduce heat and simmer until meat is tender, 2 to 2½ hours.
7
Add bok choy and simmer for 5 minutes. Season with fish sauce.
8
Garnish bowls with cilantro, sweet onions, and sunflower sprouts. Serve with rice or noodles and sriracha on the side.
Ingredients
5 lbs brisket, cut into 1 ½-inch thick medallions
1 tbsp salt
1 tsp ground white pepper
1 tbsp minced fresh ginger
10 dried shiitake mushrooms
2 tbsp neutral oil
2-inch piece ginger, peeled and thinly sliced
¼ cup Shaoxing rice wine, dry sherry, or whiskey
4 qts beef stock or water
4 wide strips orange zest
6 whole star anise
6 dried Chinese red chiles
½ cup raw peanuts
6 oz bok choy or mustard greens, trimmed and cut into 3-inch pieces
1 tsp fish sauce, plus more to taste
For the Garnish
1 bunch cilantro, roughly chopped
1 cup thinly shaved sweet onions
sunflower sprouts, if available
Serve With
sriracha, to taste
white or brown rice or rice noodles
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